Dairy-Free Cashew Vanilla Icing
Dairy-Free desserts can still be delicious! If you are unable to have dairy, cream, or any form of whey or casein protein, soaked cashews make a delightful topping to any carrot cake, loaf or cupcake recipe. For your next creation, be sure to try out this cashew vanilla icing recipe. It is soooooooo yummy, we promise!
- 1 ½ cups raw cashews, unsalted and unroasted – soaked at least 4 hours (or overnight), then drain and rinse
- ¼ cup maple syrup – or honey
- ½ cup plant-based plain milk
- 1 tsp vanilla extract – can also use a scraped vanilla bean
- In a blender, combine the soaked/rinsed cashews, maple syrup, plant milk and vanilla extract. Blend on high for at least a minute, taking a few breaks to scrape the walls as needed. The icing is ready when super smooth, shiny and without any pieces of cashews visible.
- Cover and refrigerate for at least 1 hour for a creamy, thick consistency to then spread over your cake or pipe over cupcakes.
- The whole process of blending the cashews will make the glaze warmer and more pourable. It is perfect to pour over baked goods but if you want a thicker frosting, let it completely cool down first in the fridge.
- Store in the fridge in an air-tight container for up to 5-7 days.
- Don’t skip on soaking the cashews! This is an essential step to get a texture that’s super smooth.
- Expect best results with using a high-speed blender – Vitamix blenders works best. These commercial-grade blenders offer finer control for creating a full range of textures, including silky smooth icing. If you don’t have one, then be sure to properly soak your cashews overnight and you might need to blend a little longer.
If you’re looking for the perfect cupcake recipe to go along with your icing, be sure to try our gluten and dairy-free chocolate quinoa cupcakes.